MUSHROOM RECIPES - KAJU MUSHROOM MASALA CURRY / SPICY MUSHROOM CURRY

SPICY MUSHROOM CURRY

Mushroom in spicy cashew gravy is an exotic vegetarian dish with lip-smacking flavor. This tastes same as cashew chicken masala gravy and I recommend all non veggies to try this mushroom dish as it is the great substitution for a chicken dish.  Cashew / Kaju add rich and creamy texture to this dish. This tastes heavenly and just impress your family with this mushroom recipe. Sure, this makes your meal very delectable. This is a curry based mushroom dish which is a great combo of hot steamed rice or chappathi. Those who need a thick gravy can skip adding the water to the gravy. Hope you all love this restaurant style kaju mushroom curry and here is the recipe showing how to make spicy kaju mushroom curry/mushroom cashew curry. Do try and enjoy...

INGREDIENTS

Mushroom       - 100 gm

Tomato      - 1, medium, finely sliced

Ginger garlic paste   - 1 tbsp

Cashews          - 10 nos, soaked in water, make paste

Chilly powder(kashmir) - 3 tsp, less spicy but fine color as it is kashmir chili

Coriander powder      - 2 tsp

Turmeric powder        - half tsp

Fennel seed powder   - half tsp

Milk                  - quarter a cup

Curry leaves

Salt

Oil

Shallots ( 1 tsp, chopped)

Coriander leaves chopped

PREPARATION

• Heat oil in a wok and when hot add finely sliced tomato and ginger garlic paste. Saute until it turns mushy and raw smell disappears and then set aside.
• Now in the same wok add 1 tsp of oil, toss the chopped mushrooms well. Do not add salt now. Toss for 2 minutes and add the sauteed tomato to this and mix well.
• To this add chili powder, coriander powder, turmeric powder, fennel seed powder, cashew paste, and salt. Combine well and let it cook for few minutes. 
• After 5 minutes add 1 cup of hot water and let it cook until the oil separates. 
• When done, add milk and again cook for few minutes.
• Finally, temper it by heating a tsp of oil in another pan and fry shallots chopped and curry leaves. When done, pour it over the curry.
• Garnish with chopped coriander leaves.
• Serve along with steamed rice......or chappathi , poori, nan..